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Tuesday, June 18, 2019

A No-Cook Summer Salad

Janet Groene’s
Chop Chop  Rice Salad
    When summer weather is sweltering and you want nothing but cold, whole-meal salads, here’s a change from the same old macaroni and tuna salad. Canned Chinese vegetables add color and variety and an Asian style salad dressing is low-calorie switch  from mayonnaise.
    Now that rice is available fully cooked in a pouch as well as in instant, converted and from-scratch forms, the RV cook has plenty of choices. To use leftover rice, cook it ahead and spread on a pan or sheet of waxed paper so it doesn't clump up. 

Bottled  Asian style salad dressing
2 servings cooked brown or white rice (unflavored)
15-ounce can mixed Chinese vegetables, drained
Small can sliced  mushrooms, drained
Small can sliced  water chestnuts, drained
10-ounce can chunk chicken, broken up
½ cup sliced almonds

    Put about ½ cup of the salad dressing in a bowl and stir in rice. Fold in vegetables and chicken. Add more dressing to taste. Chill or serve at once.  Arrange on plates and sprinkle with sliced almonds. Serves 3 to 4.

Janet Groene’s RV-ready recipes are new each week at

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